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Eggplant Moussaka Recipe
|Ground beef||1 1⁄2 Pound|
|Chopped onion||3 Tablespoon|
|Canned tomato sauce||8 Ounce (1 Can)|
|Minced parsley||2 Tablespoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Water||1 Cup (16 tbs)|
|Olive oil||2 Tablespoon|
|Shredded mozzarella cheese||8 Ounce, divided (2 Cups)|
|Butter||1⁄3 Cup (5.33 tbs)|
|All purpose flour||7 1⁄3 Tablespoon|
|Canned evaporated milk||12 Ounce (1 Can)|
|Eggs||2 , beaten|
|Ground nutmeg||1 Teaspoon|
Serving size: Complete recipe
Calories 4884 Calories from Fat 3228
% Daily Value*
Total Fat 363 g558.1%
Saturated Fat 159.2 g795.8%
Trans Fat 0 g
Cholesterol 1342.1 mg
Sodium 4132.8 mg172.2%
Total Carbohydrates 206 g68.7%
Dietary Fiber 45.2 g180.8%
Sugars 75.5 g
Protein 227 g454.6%
Vitamin A 169.8% Vitamin C 148.1%
Calcium 231.2% Iron 120.7%
*Based on a 2000 Calorie diet
Stir in tomato sauce and next 5 ingredients.
Cover and simmer 45 minutes.
Peel eggplants, and cut into 1/4 inch slices.
Cook in hot oil until slightly tender; drain and cool.
Arrange slices in a lightly greased 13 x 9 x 2 inch baking dish; top with meat mixture, and sprinkle with 1 cup cheese.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk and 1 cup water; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in eggs, nutmeg, and remaining 1 cup cheese.
Pour sauce over meat mixture.
Bake at 350° for 45 minutes or until top is golden brown.
Cool slightly before cutting into squares.